- Fill your kettle with water and begin to heat it.
- Place filter in your chemex with three sides of the filter against the spout. Using hot water wet the filter. This will preheat the chemex and eliminate any papery flavor caused by the filter. Remove water from chemex by pouring it out of the spout.
- Place your chemex on the scale and tare.
- Add 50 grams of coarsely ground coffee to your filter (the grind size should be smaller than coarsely ground sea salt but slightly larger than your regular drip grind).
- Tare the scale again and remove kettle from your heat source. The temperature of the water should be below boiling. Between 195-205 degrees is ideal.
- Begin with your first pour, often referred to as the bloom. Saturate all grounds with between 100 grams to 150 grams of water. Set a timer for 30 seconds.
- After 30 seconds, begin on the second pour. In a spiraling motion, pour from the center outwards until the scale reads between 350- 400 grams.
- Once nearly drained, begin on your final pour. Using the same swirling motion, pour until the scale reads 710 grams.
- Wait for all the water to pass through the grounds*. Discard of the filter.
- Serve and enjoy!
Why we love Chemex:
-Chemex provides a clean, bright cup of coffee and helps to highlight existing bright notes in what you’re drinking.
Coffees to try in your Chemex:
*The total process should not take anymore than 6 minutes. If it is taking longer, you may have to make adjustments in your grind size.